This one in particular, was unhappy not to have gotten a plated, served, gourmet breakfast. Not sure what part of "continental breakfast' he didn't understand.Jcam said:
It depends. Being #1 in a local market of 5-6 B+B's but surrounded by a regional market of 250 B+B inns is a good thing...as long as there are things in the local area to draw visitors there. We have no trouble competing with the larger inns but could never meet the expectations of someone wanting all the amenities of one of the larger resorts.
Yes, no matter how much you show guests pictures and explain in the text 'this is what you get' their expectations are based on their experience.TheBeachHouse said:
I will always aim to be #1 because that's my personality and if I have that goal set for everyday I wake up then even if I only attain 95% of that today, I'm doing good. If someone isn't happy with their stay, so be it. But to the rest of the public, there are many who do want to stay at a place that is rated #1. But as someone recently said at town meeting, you can't fix stupid and no matter what we do with a parking lot we're planning there will be idiots who can't follow the plan. Same with guests and reviews -- had a guest who stated that he was expecting a gastronomically delightful experience and was let down. Who the hell even speaks like that? No one normal and no one I'd sit and enjoy a drink with. Probably the guy at a party that everyone rolls their eyes at and walks away. Yet in another review he raved about the innkeepers piles of bacon and hash browns. No way I was going to make this guy happy unless I had a James Beard award winning chef making him his breakfast and that's not me. I make yummy breakfasts, I'm not going for gourmet. And no where does my website say gourmet. So there was no fixing this guy's image he had created himself before he arrived and therefore was let down. But over 500 other reviews give us 5 stars and rave about breakfast so he's just one of those guests who I'm happy I'll never open the door to again. But I'm not letting up and aiming high. And when I sell this place in the coming years it will be worth more because of my drive and work and then I'll be reaping the benefits at the beach.This one in particular, was unhappy not to have gotten a plated, served, gourmet breakfast. Not sure what part of "continental breakfast' he didn't understand.Jcam said:
.
I aim to make my real guests ie the ones for which we are a good fit happy - the ultra weirdo's there is no making happy and I am fully capable of ignoring their comments.I will always aim to be #1 because that's my personality and if I have that goal set for everyday I wake up then even if I only attain 95% of that today, I'm doing good. If someone isn't happy with their stay, so be it. But to the rest of the public, there are many who do want to stay at a place that is rated #1. But as someone recently said at town meeting, you can't fix stupid and no matter what we do with a parking lot we're planning there will be idiots who can't follow the plan. Same with guests and reviews -- had a guest who stated that he was expecting a gastronomically delightful experience and was let down. Who the hell even speaks like that? No one normal and no one I'd sit and enjoy a drink with. Probably the guy at a party that everyone rolls their eyes at and walks away. Yet in another review he raved about the innkeepers piles of bacon and hash browns. No way I was going to make this guy happy unless I had a James Beard award winning chef making him his breakfast and that's not me. I make yummy breakfasts, I'm not going for gourmet. And no where does my website say gourmet. So there was no fixing this guy's image he had created himself before he arrived and therefore was let down. But over 500 other reviews give us 5 stars and rave about breakfast so he's just one of those guests who I'm happy I'll never open the door to again. But I'm not letting up and aiming high. And when I sell this place in the coming years it will be worth more because of my drive and work and then I'll be reaping the benefits at the beach.This one in particular, was unhappy not to have gotten a plated, served, gourmet breakfast. Not sure what part of "continental breakfast' he didn't understand.Jcam said:
.
.
It's an excellent goal and you rock!I will always aim to be #1 because that's my personality and if I have that goal set for everyday I wake up then even if I only attain 95% of that today, I'm doing good. If someone isn't happy with their stay, so be it. But to the rest of the public, there are many who do want to stay at a place that is rated #1. But as someone recently said at town meeting, you can't fix stupid and no matter what we do with a parking lot we're planning there will be idiots who can't follow the plan. Same with guests and reviews -- had a guest who stated that he was expecting a gastronomically delightful experience and was let down. Who the hell even speaks like that? No one normal and no one I'd sit and enjoy a drink with. Probably the guy at a party that everyone rolls their eyes at and walks away. Yet in another review he raved about the innkeepers piles of bacon and hash browns. No way I was going to make this guy happy unless I had a James Beard award winning chef making him his breakfast and that's not me. I make yummy breakfasts, I'm not going for gourmet. And no where does my website say gourmet. So there was no fixing this guy's image he had created himself before he arrived and therefore was let down. But over 500 other reviews give us 5 stars and rave about breakfast so he's just one of those guests who I'm happy I'll never open the door to again. But I'm not letting up and aiming high. And when I sell this place in the coming years it will be worth more because of my drive and work and then I'll be reaping the benefits at the beach.This one in particular, was unhappy not to have gotten a plated, served, gourmet breakfast. Not sure what part of "continental breakfast' he didn't understand.Jcam said:
.
.
Very lucky in our community. The three B&Bs are all 'above the fold' on TA. No hotels so that helps at lot.
Woman arrived day before Easter for two days. She was alone, no car and just a backpack.I aim to make my real guests ie the ones for which we are a good fit happy - the ultra weirdo's there is no making happy and I am fully capable of ignoring their comments.I will always aim to be #1 because that's my personality and if I have that goal set for everyday I wake up then even if I only attain 95% of that today, I'm doing good. If someone isn't happy with their stay, so be it. But to the rest of the public, there are many who do want to stay at a place that is rated #1. But as someone recently said at town meeting, you can't fix stupid and no matter what we do with a parking lot we're planning there will be idiots who can't follow the plan. Same with guests and reviews -- had a guest who stated that he was expecting a gastronomically delightful experience and was let down. Who the hell even speaks like that? No one normal and no one I'd sit and enjoy a drink with. Probably the guy at a party that everyone rolls their eyes at and walks away. Yet in another review he raved about the innkeepers piles of bacon and hash browns. No way I was going to make this guy happy unless I had a James Beard award winning chef making him his breakfast and that's not me. I make yummy breakfasts, I'm not going for gourmet. And no where does my website say gourmet. So there was no fixing this guy's image he had created himself before he arrived and therefore was let down. But over 500 other reviews give us 5 stars and rave about breakfast so he's just one of those guests who I'm happy I'll never open the door to again. But I'm not letting up and aiming high. And when I sell this place in the coming years it will be worth more because of my drive and work and then I'll be reaping the benefits at the beach.This one in particular, was unhappy not to have gotten a plated, served, gourmet breakfast. Not sure what part of "continental breakfast' he didn't understand.Jcam said:
.
.
Also - people on juice diet came yesterday ie you do juice stuff instead of at least 1 meal to lose weight - asked to store pre made juice - so I assumed no breakfast - nope had juice stuff, breakfast and tea and coffee - to me defeats the purpose of the diet but there we are.
.
Good job on that one. A few months after I began I started seeing guests not eating the meat and some picking it out of the quiches. So I no longer ever put meat in a dish (even though I really want to). It's always on the side and that way if someone pops up and says they are vegetarian then I don't have to change and if someone doesn't eat meat but was embarrassed to say anything they can leave it on the side. Made my life easier to plan not to have it included so I never had to worry about anyone. But of course if she was GF then the crust would have been an issue. I do many more baked egg dishes than quiches now for that specific reason although my favorite is caramelized onion and provolone quiche that is to die for and I make throughout the summer when I have guests who are here for many nights.Woman arrived day before Easter for two days. She was alone, no car and just a backpack.I aim to make my real guests ie the ones for which we are a good fit happy - the ultra weirdo's there is no making happy and I am fully capable of ignoring their comments.I will always aim to be #1 because that's my personality and if I have that goal set for everyday I wake up then even if I only attain 95% of that today, I'm doing good. If someone isn't happy with their stay, so be it. But to the rest of the public, there are many who do want to stay at a place that is rated #1. But as someone recently said at town meeting, you can't fix stupid and no matter what we do with a parking lot we're planning there will be idiots who can't follow the plan. Same with guests and reviews -- had a guest who stated that he was expecting a gastronomically delightful experience and was let down. Who the hell even speaks like that? No one normal and no one I'd sit and enjoy a drink with. Probably the guy at a party that everyone rolls their eyes at and walks away. Yet in another review he raved about the innkeepers piles of bacon and hash browns. No way I was going to make this guy happy unless I had a James Beard award winning chef making him his breakfast and that's not me. I make yummy breakfasts, I'm not going for gourmet. And no where does my website say gourmet. So there was no fixing this guy's image he had created himself before he arrived and therefore was let down. But over 500 other reviews give us 5 stars and rave about breakfast so he's just one of those guests who I'm happy I'll never open the door to again. But I'm not letting up and aiming high. And when I sell this place in the coming years it will be worth more because of my drive and work and then I'll be reaping the benefits at the beach.This one in particular, was unhappy not to have gotten a plated, served, gourmet breakfast. Not sure what part of "continental breakfast' he didn't understand.Jcam said:
.
.
Also - people on juice diet came yesterday ie you do juice stuff instead of at least 1 meal to lose weight - asked to store pre made juice - so I assumed no breakfast - nope had juice stuff, breakfast and tea and coffee - to me defeats the purpose of the diet but there we are.
.
I was explaining breakfast and she asked what I would be serving. Now I had been planning my Easter breakfast for weeks. I generally plan my entre to be vegetarian so I don't have to worry about it, but for Easter, I had bought ham to make ham and asparagus quiche.
I looked at her and held my breath and said, "Ham and asparagus quiche." She said, "Does it have flour? Because I'm G-F." I nearly hugged her 'cuz I had her pegged for a vegan. LOL
She simply avoided the pancakes and had a lovely breakfast. Meat and all!
.
It's a crustless quiche. Probably should be called a frittata. So all good on the GF side!Good job on that one. A few months after I began I started seeing guests not eating the meat and some picking it out of the quiches. So I no longer ever put meat in a dish (even though I really want to). It's always on the side and that way if someone pops up and says they are vegetarian then I don't have to change and if someone doesn't eat meat but was embarrassed to say anything they can leave it on the side. Made my life easier to plan not to have it included so I never had to worry about anyone. But of course if she was GF then the crust would have been an issue. I do many more baked egg dishes than quiches now for that specific reason although my favorite is caramelized onion and provolone quiche that is to die for and I make throughout the summer when I have guests who are here for many nights.Woman arrived day before Easter for two days. She was alone, no car and just a backpack.I aim to make my real guests ie the ones for which we are a good fit happy - the ultra weirdo's there is no making happy and I am fully capable of ignoring their comments.I will always aim to be #1 because that's my personality and if I have that goal set for everyday I wake up then even if I only attain 95% of that today, I'm doing good. If someone isn't happy with their stay, so be it. But to the rest of the public, there are many who do want to stay at a place that is rated #1. But as someone recently said at town meeting, you can't fix stupid and no matter what we do with a parking lot we're planning there will be idiots who can't follow the plan. Same with guests and reviews -- had a guest who stated that he was expecting a gastronomically delightful experience and was let down. Who the hell even speaks like that? No one normal and no one I'd sit and enjoy a drink with. Probably the guy at a party that everyone rolls their eyes at and walks away. Yet in another review he raved about the innkeepers piles of bacon and hash browns. No way I was going to make this guy happy unless I had a James Beard award winning chef making him his breakfast and that's not me. I make yummy breakfasts, I'm not going for gourmet. And no where does my website say gourmet. So there was no fixing this guy's image he had created himself before he arrived and therefore was let down. But over 500 other reviews give us 5 stars and rave about breakfast so he's just one of those guests who I'm happy I'll never open the door to again. But I'm not letting up and aiming high. And when I sell this place in the coming years it will be worth more because of my drive and work and then I'll be reaping the benefits at the beach.This one in particular, was unhappy not to have gotten a plated, served, gourmet breakfast. Not sure what part of "continental breakfast' he didn't understand.Jcam said:
.
.
Also - people on juice diet came yesterday ie you do juice stuff instead of at least 1 meal to lose weight - asked to store pre made juice - so I assumed no breakfast - nope had juice stuff, breakfast and tea and coffee - to me defeats the purpose of the diet but there we are.
.
I was explaining breakfast and she asked what I would be serving. Now I had been planning my Easter breakfast for weeks. I generally plan my entre to be vegetarian so I don't have to worry about it, but for Easter, I had bought ham to make ham and asparagus quiche.
I looked at her and held my breath and said, "Ham and asparagus quiche." She said, "Does it have flour? Because I'm G-F." I nearly hugged her 'cuz I had her pegged for a vegan. LOL
She simply avoided the pancakes and had a lovely breakfast. Meat and all!
.
.
We call it egg pie for all those guests who won't eat 'foreign' or 'exotic' food.It's a crustless quiche. Probably should be called a frittata. So all good on the GF side!Good job on that one. A few months after I began I started seeing guests not eating the meat and some picking it out of the quiches. So I no longer ever put meat in a dish (even though I really want to). It's always on the side and that way if someone pops up and says they are vegetarian then I don't have to change and if someone doesn't eat meat but was embarrassed to say anything they can leave it on the side. Made my life easier to plan not to have it included so I never had to worry about anyone. But of course if she was GF then the crust would have been an issue. I do many more baked egg dishes than quiches now for that specific reason although my favorite is caramelized onion and provolone quiche that is to die for and I make throughout the summer when I have guests who are here for many nights.Woman arrived day before Easter for two days. She was alone, no car and just a backpack.I aim to make my real guests ie the ones for which we are a good fit happy - the ultra weirdo's there is no making happy and I am fully capable of ignoring their comments.I will always aim to be #1 because that's my personality and if I have that goal set for everyday I wake up then even if I only attain 95% of that today, I'm doing good. If someone isn't happy with their stay, so be it. But to the rest of the public, there are many who do want to stay at a place that is rated #1. But as someone recently said at town meeting, you can't fix stupid and no matter what we do with a parking lot we're planning there will be idiots who can't follow the plan. Same with guests and reviews -- had a guest who stated that he was expecting a gastronomically delightful experience and was let down. Who the hell even speaks like that? No one normal and no one I'd sit and enjoy a drink with. Probably the guy at a party that everyone rolls their eyes at and walks away. Yet in another review he raved about the innkeepers piles of bacon and hash browns. No way I was going to make this guy happy unless I had a James Beard award winning chef making him his breakfast and that's not me. I make yummy breakfasts, I'm not going for gourmet. And no where does my website say gourmet. So there was no fixing this guy's image he had created himself before he arrived and therefore was let down. But over 500 other reviews give us 5 stars and rave about breakfast so he's just one of those guests who I'm happy I'll never open the door to again. But I'm not letting up and aiming high. And when I sell this place in the coming years it will be worth more because of my drive and work and then I'll be reaping the benefits at the beach.This one in particular, was unhappy not to have gotten a plated, served, gourmet breakfast. Not sure what part of "continental breakfast' he didn't understand.Jcam said:
.
.
Also - people on juice diet came yesterday ie you do juice stuff instead of at least 1 meal to lose weight - asked to store pre made juice - so I assumed no breakfast - nope had juice stuff, breakfast and tea and coffee - to me defeats the purpose of the diet but there we are.
.
I was explaining breakfast and she asked what I would be serving. Now I had been planning my Easter breakfast for weeks. I generally plan my entre to be vegetarian so I don't have to worry about it, but for Easter, I had bought ham to make ham and asparagus quiche.
I looked at her and held my breath and said, "Ham and asparagus quiche." She said, "Does it have flour? Because I'm G-F." I nearly hugged her 'cuz I had her pegged for a vegan. LOL
She simply avoided the pancakes and had a lovely breakfast. Meat and all!
.
.
Interested in the onion provolone recipe. My favorite is zucchini, onion, cheddar. I chop the zucchini and onion the day before.
.
We moved up two places since yesterday. Also no reason. We haven't had a review in almost a month. Even tho we had 2 full weekends since the last review.
As I understand it (from when I hung out on the TA forum for property owners), one can move in the rankings not because of anything that has happened with your own listing, but due to things happening on the other listings -- in other words, it's not necessarily you moving up (or down), it could be that it is others moving down (or up).
People are funny. My husband tells the guys who seem against having a frittata that it's basically scrambled eggs with potatoes and cheese and instead of scrambling up it's baked into pie shape. They eat it and most love it.We call it egg pie for all those guests who won't eat 'foreign' or 'exotic' food.It's a crustless quiche. Probably should be called a frittata. So all good on the GF side!Good job on that one. A few months after I began I started seeing guests not eating the meat and some picking it out of the quiches. So I no longer ever put meat in a dish (even though I really want to). It's always on the side and that way if someone pops up and says they are vegetarian then I don't have to change and if someone doesn't eat meat but was embarrassed to say anything they can leave it on the side. Made my life easier to plan not to have it included so I never had to worry about anyone. But of course if she was GF then the crust would have been an issue. I do many more baked egg dishes than quiches now for that specific reason although my favorite is caramelized onion and provolone quiche that is to die for and I make throughout the summer when I have guests who are here for many nights.Woman arrived day before Easter for two days. She was alone, no car and just a backpack.I aim to make my real guests ie the ones for which we are a good fit happy - the ultra weirdo's there is no making happy and I am fully capable of ignoring their comments.I will always aim to be #1 because that's my personality and if I have that goal set for everyday I wake up then even if I only attain 95% of that today, I'm doing good. If someone isn't happy with their stay, so be it. But to the rest of the public, there are many who do want to stay at a place that is rated #1. But as someone recently said at town meeting, you can't fix stupid and no matter what we do with a parking lot we're planning there will be idiots who can't follow the plan. Same with guests and reviews -- had a guest who stated that he was expecting a gastronomically delightful experience and was let down. Who the hell even speaks like that? No one normal and no one I'd sit and enjoy a drink with. Probably the guy at a party that everyone rolls their eyes at and walks away. Yet in another review he raved about the innkeepers piles of bacon and hash browns. No way I was going to make this guy happy unless I had a James Beard award winning chef making him his breakfast and that's not me. I make yummy breakfasts, I'm not going for gourmet. And no where does my website say gourmet. So there was no fixing this guy's image he had created himself before he arrived and therefore was let down. But over 500 other reviews give us 5 stars and rave about breakfast so he's just one of those guests who I'm happy I'll never open the door to again. But I'm not letting up and aiming high. And when I sell this place in the coming years it will be worth more because of my drive and work and then I'll be reaping the benefits at the beach.This one in particular, was unhappy not to have gotten a plated, served, gourmet breakfast. Not sure what part of "continental breakfast' he didn't understand.Jcam said:
.
.
Also - people on juice diet came yesterday ie you do juice stuff instead of at least 1 meal to lose weight - asked to store pre made juice - so I assumed no breakfast - nope had juice stuff, breakfast and tea and coffee - to me defeats the purpose of the diet but there we are.
.
I was explaining breakfast and she asked what I would be serving. Now I had been planning my Easter breakfast for weeks. I generally plan my entre to be vegetarian so I don't have to worry about it, but for Easter, I had bought ham to make ham and asparagus quiche.
I looked at her and held my breath and said, "Ham and asparagus quiche." She said, "Does it have flour? Because I'm G-F." I nearly hugged her 'cuz I had her pegged for a vegan. LOL
She simply avoided the pancakes and had a lovely breakfast. Meat and all!
.
.
Interested in the onion provolone recipe. My favorite is zucchini, onion, cheddar. I chop the zucchini and onion the day before.
.
And I have, with a completely serious face, asked a guest who said he didn't want quiche if egg pie would be OK. Happy to eat egg pie even tho it looked exactly like his wife's quiche.
.
We also stopped putting meat in any of our dishes about 2 years in, and now always serve it as a side with every item. Past two years we've also put out hard boiled eggs when it's a sweet entrée. No more basis to complain for lack of protein, despite there always being at least an egg each in whatever we make.Good job on that one. A few months after I began I started seeing guests not eating the meat and some picking it out of the quiches. So I no longer ever put meat in a dish (even though I really want to). It's always on the side and that way if someone pops up and says they are vegetarian then I don't have to change and if someone doesn't eat meat but was embarrassed to say anything they can leave it on the side. Made my life easier to plan not to have it included so I never had to worry about anyone. But of course if she was GF then the crust would have been an issue. I do many more baked egg dishes than quiches now for that specific reason although my favorite is caramelized onion and provolone quiche that is to die for and I make throughout the summer when I have guests who are here for many nights.Woman arrived day before Easter for two days. She was alone, no car and just a backpack.I aim to make my real guests ie the ones for which we are a good fit happy - the ultra weirdo's there is no making happy and I am fully capable of ignoring their comments.I will always aim to be #1 because that's my personality and if I have that goal set for everyday I wake up then even if I only attain 95% of that today, I'm doing good. If someone isn't happy with their stay, so be it. But to the rest of the public, there are many who do want to stay at a place that is rated #1. But as someone recently said at town meeting, you can't fix stupid and no matter what we do with a parking lot we're planning there will be idiots who can't follow the plan. Same with guests and reviews -- had a guest who stated that he was expecting a gastronomically delightful experience and was let down. Who the hell even speaks like that? No one normal and no one I'd sit and enjoy a drink with. Probably the guy at a party that everyone rolls their eyes at and walks away. Yet in another review he raved about the innkeepers piles of bacon and hash browns. No way I was going to make this guy happy unless I had a James Beard award winning chef making him his breakfast and that's not me. I make yummy breakfasts, I'm not going for gourmet. And no where does my website say gourmet. So there was no fixing this guy's image he had created himself before he arrived and therefore was let down. But over 500 other reviews give us 5 stars and rave about breakfast so he's just one of those guests who I'm happy I'll never open the door to again. But I'm not letting up and aiming high. And when I sell this place in the coming years it will be worth more because of my drive and work and then I'll be reaping the benefits at the beach.This one in particular, was unhappy not to have gotten a plated, served, gourmet breakfast. Not sure what part of "continental breakfast' he didn't understand.Jcam said:
.
.
Also - people on juice diet came yesterday ie you do juice stuff instead of at least 1 meal to lose weight - asked to store pre made juice - so I assumed no breakfast - nope had juice stuff, breakfast and tea and coffee - to me defeats the purpose of the diet but there we are.
.
I was explaining breakfast and she asked what I would be serving. Now I had been planning my Easter breakfast for weeks. I generally plan my entre to be vegetarian so I don't have to worry about it, but for Easter, I had bought ham to make ham and asparagus quiche.
I looked at her and held my breath and said, "Ham and asparagus quiche." She said, "Does it have flour? Because I'm G-F." I nearly hugged her 'cuz I had her pegged for a vegan. LOL
She simply avoided the pancakes and had a lovely breakfast. Meat and all!
.
.
Ditto the meat. We've saved so much grief (and meat!) by putting it on the side.We also stopped putting meat in any of our dishes about 2 years in, and now always serve it as a side with every item. Past two years we've also put out hard boiled eggs when it's a sweet entrée. No more basis to complain for lack of protein, despite there always being at least an egg each in whatever we make.Good job on that one. A few months after I began I started seeing guests not eating the meat and some picking it out of the quiches. So I no longer ever put meat in a dish (even though I really want to). It's always on the side and that way if someone pops up and says they are vegetarian then I don't have to change and if someone doesn't eat meat but was embarrassed to say anything they can leave it on the side. Made my life easier to plan not to have it included so I never had to worry about anyone. But of course if she was GF then the crust would have been an issue. I do many more baked egg dishes than quiches now for that specific reason although my favorite is caramelized onion and provolone quiche that is to die for and I make throughout the summer when I have guests who are here for many nights.Woman arrived day before Easter for two days. She was alone, no car and just a backpack.I aim to make my real guests ie the ones for which we are a good fit happy - the ultra weirdo's there is no making happy and I am fully capable of ignoring their comments.I will always aim to be #1 because that's my personality and if I have that goal set for everyday I wake up then even if I only attain 95% of that today, I'm doing good. If someone isn't happy with their stay, so be it. But to the rest of the public, there are many who do want to stay at a place that is rated #1. But as someone recently said at town meeting, you can't fix stupid and no matter what we do with a parking lot we're planning there will be idiots who can't follow the plan. Same with guests and reviews -- had a guest who stated that he was expecting a gastronomically delightful experience and was let down. Who the hell even speaks like that? No one normal and no one I'd sit and enjoy a drink with. Probably the guy at a party that everyone rolls their eyes at and walks away. Yet in another review he raved about the innkeepers piles of bacon and hash browns. No way I was going to make this guy happy unless I had a James Beard award winning chef making him his breakfast and that's not me. I make yummy breakfasts, I'm not going for gourmet. And no where does my website say gourmet. So there was no fixing this guy's image he had created himself before he arrived and therefore was let down. But over 500 other reviews give us 5 stars and rave about breakfast so he's just one of those guests who I'm happy I'll never open the door to again. But I'm not letting up and aiming high. And when I sell this place in the coming years it will be worth more because of my drive and work and then I'll be reaping the benefits at the beach.This one in particular, was unhappy not to have gotten a plated, served, gourmet breakfast. Not sure what part of "continental breakfast' he didn't understand.Jcam said:
.
.
Also - people on juice diet came yesterday ie you do juice stuff instead of at least 1 meal to lose weight - asked to store pre made juice - so I assumed no breakfast - nope had juice stuff, breakfast and tea and coffee - to me defeats the purpose of the diet but there we are.
.
I was explaining breakfast and she asked what I would be serving. Now I had been planning my Easter breakfast for weeks. I generally plan my entre to be vegetarian so I don't have to worry about it, but for Easter, I had bought ham to make ham and asparagus quiche.
I looked at her and held my breath and said, "Ham and asparagus quiche." She said, "Does it have flour? Because I'm G-F." I nearly hugged her 'cuz I had her pegged for a vegan. LOL
She simply avoided the pancakes and had a lovely breakfast. Meat and all!
.
.
.
I moved up by 8 numbers in the last week, from 23rd to 15th. And it has always been a tight but weird race around here, with some guys with 4.5 eyes ahead of those with 5 eyes.
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